Pastry forming device



P 19% w. L. FREY 2,505,536

' PASTRY FORMING DEVICE Filed 001;. 15, 1947 IN VEN TOR. M/A'L 752 L.Fwy

:E'I U; a.

atented Apr. 25,, 195C? STATS s it. 4 a

FFICE 3 Claims.

This invention relates to forms about which pastry articles may beshaped.

An object of the invention is to provide a form for rapidly anduniformly shaping a shell-like pastry from and on which the latter formmay be cooked in situ.

Another object of the invention is to provide a pastry forming devicecomprising a plurality of interengageable parts cooperative, whenbrought together, to separate from the essential body of dough anyexcess that may have been included therein.

A further object of the invention is to provide a form of the characterdescribed which, although enclosing a substantial proportion of a doughmass, provides sufficient exposure of the dough so that the latter maybe rapidly, thoroughly and uniformly cooked or baked.

Still another object of the invention is to provide a multi-part formingdevice of the class referred to in which the interengagement of moldparts produces a desirable compression of areas of the dough mass so asto insure a retention of the general shape and size of the compressedareas during the cooking process.

. The invention possesses other objects and features of advantage, someof which, with the foregoing, will be set forth in the followingdescription of the preferred form of the invention which is illustratedin the drawing accompanying and forming part of the specification. It isto be understood, however, that variations in the showing made by thesaid drawings and description may be adopted within the scope of theinvention as set forth in the claims.

Referring to the drawing:

Figure 1 is a view, partly in side elevation and partly in verticalsection showing the core element of the forming device of my invention.

Figure 2 is a view, partly in side elevation and partly in verticalsection showing the ring member of the forming device of my invention,

Figure 3 is a vertical sectional view showing the core element with acoating of pastry dough thereon.

Figure 4 is a vertical sectional view of the core element and ringmember in interengaged relation to eifect formation of the pastry formrim and to divest the form device of excess dough.

Figure 5 is a View similar to Figure 4 showing the interengaged coreelement and ring member alone.

Figure 6 is a top plan view of the structure shown in Figure 5.

Figure '7 is a vertical sectional view of a modified form of the deviceof my invention showing a quantity of dough embraced thereby.

In carrying out my invention I provide a core element, shown separatelyin Figure l, which is a cast or die-formed preferably metallic unithaving a bottom il, a frusto-conical perimetral wall 9 extendingtherefrom and a, flange ll paralleling the bottom 8 and projectingradially from the wall 9 at the perimetral edge of the latter of largestdiameter. The flange ll form a base to provide for seating of the coreelement on a fiat supporting surface iii as shown in Figure 4. Therecess [2 defined by the bottom 8 and wall 9 preferably conforms inshape with the external contour of the core element so that a uniformthickness of wall is provided and piercing the said wall at dispersedpoints, I provide a plu rality of apertures l3 whose function will beexplained presently.

The exterior of the core element is adapted to receive a coating i i ofpastry batter, dough or the like edible substance which is preferably ofsuch plastic consistency as permits its formation, manually, in aself-supporting surface layer blanketing the core element above theplane of its face engaging the supporting surface It. The use of acomparatively thick dough or the like is preferred due to the ease withwhich it may be appled to the core element but coating materials ofsofter consistency may also be employed if desired, the applicationthereof being accomplished by dipping the core element into a pool ofthe selected material or by smearing the material in a suitably thickcoating, by means of a spoon or spatula, over the exterior of the coreelement.

The core element, so prepared with its exterior coating of ediblematerial, possesses the condition shown in Figure 3 and is thereuponplaced on the supporting surface ill which may conveniently be thebottom of a baking pan used in transporting the prepared forming devicefrom the work table to a bake oven in which the preferred process ofcooking the dough or other coating material may be carried out. Prior tothe actual baking, I apply to the core element the cutting and formingdevice shown separately in Figure 2 and comprising a preferably metallicring having a lower skirt portion l6 and an integral and concentricupper waist portion H. The inner diameter of the skirt portion It isonly slightly in excess of the external diameter of the flange H and byproviding the lower face of the skirt with a bevel I8 a sharp cuttingedge I9 is formed bordering the bore of the skirt. The waist portion I1is of considerably smaller diameter than the skirt portion and forms ashoulder 2| at the junction of the respective bores of the waist portionand skirt. Apertures 22 relatively dispersed around the periphery of thering are equivalent to and serve the same purpose as the apertures 13 aswill be presently explained. The ring is held concentrically with thecoated core element above the latter and is lowered to cause the skirtis to telescope over the periphery of the flange l i thus shearing fromthe mass of dough any excess thereof which may be extending radiallyoutwardly beyond the said periphery of the flange. Simultaneously withthe shearing off of the excess dough, as illustrated in Figure 4, theshoulder 21 will descend to a prescribed point above the flange II andthereby compress a peripheral zone of the dough to create a rim 23 ofcross-sectional form defined by the interrelationship of the shoulder2|, the inner surface of the skirt I6 and the upper transaxial surfaceof the flange H. Such compression of the dough is desirable in renderingthe dough sufiiciently dense that it will, upon being baked or otherwisecooked, form airing which will prevent deformation during baking will atthe same time possess a high degree of resistance to breakage under thestresses of fnojrmal h a ndling but yet will not be so tough or hard asto detract from its edible qualities. After the surplus sheared-offdough has been removed and with the ring left in its engaged positionwith the core element, the assembly is placed in the oven and subjectedto the proper baking heat to bake the coating Hi. During such cooking orbaking considerable steam will be generated in the edible coatingmaterial andit is partly topermit free escape of said steam and partlyto allow heat to uniformly penetrate through the ring and the coreelement to the dough that the apertures I3 and 22 are provided. Sincethe rim portion 23 has the greatest unit bulk of thedough coating, a rowof vent apertures is provided in the skirt It directly overlying the rimto provide the shortest possible escape path for the steam ejected bythe dough in this area. After being in the oven or otherwise subjectedto cooking heat for a desired length of time, the forming device isremoved as a unit and allowed to cool suificiently to permit comfortablehandling thereof in the preparation of a succeeding pastry article. Atthe end of such cooling period it will be found that the cooked dough orbatter has shrunken sufficiently away from the core element and ring asto be readily separated therefrom.

The resulting pastry product is, in this instance, ;a'recessed shellcommonly referred to as a rattycup il -which meet vegetable or ess rconcoctions may be served. Such shells, while being suitably tender orreadily frangible .soas to aci itate n w lawman e th lg n did hefficiently resistant to crushing to w thstand theno rnal crushingpressures imposed thereon rig the processes of handling. The shellrmedby tl edevice ,of my inventiondue p imar y to the provision therein.of the come pre ed marginal rim 23 is fully capable of withstandingcrushing pressures .of abnormal degrees without fracturing orfragmenting.

' InF ure '7 1 have illustrated a modified form of invention in whichthe core element is providedonlits external frusto conical surface 24with a peripheral bead formed as a protrusion b the c -el m n a ov r nthe a e i'l gm vertically spaced relation therewith. In th is form ofthe inv'entionthe ring 2? is of straight tubular form but is arranged tocooperate with e rjm ilinshearing off excess dough or batter a sfwaspreviously explained. Here it will be seen tha t .xa at re .q fi n n rfce o the rim l I, t .peaditan .thar n 2. ,sle iee a tircumferential zoneof increased cross-sectional area around the dough mass 28 which formsthe thickened rim portion 29 of the pastry shell.

I claim:

1. A forming device for a pastry article comprising a core elementhaving substantially cylindrical side wall and an end wall about which amass of dough may be primarily shaped and further having a marginalflange opposite said end wall forming a base on which the core elementmay rest on a supporting surface, a sleeve member having substantiallycylindrical side walls engageable with said core element and having aflanged portion thereof overlying said core element flange and betweenwhich flanges a quantity of said dough massmay be compressed, and meanson said sleeve element engageable and cooperative with said flange forshearing thereleee tween excess dough of said from the latter so as toseparate said excess dough from said mass.

2. A forming device for a pastry article com: prising a core elementabout which a mass of dough may Ly shaped and havinga .rginal for a baseon which the core cement may st on a supporting surface, said coreelement :g in er provided witha p e ripheral bead prot. therefrom andoverlying said flange, a member eng ageable with said core membe a dprovided with means opera ative upon engagement to shear excess doughfrom said mass thereof, and surfaces of said flange, head and sleevecooperating to define riinforming recess for said pastry article.

3. A forming device for a pastry article comprising a substantiallycylindrical perforate core element about w ich a mass of dough may beera; li V V pad, said core element ha ng a marginal flange forming abase on which the core element rest on a siil DQrting: sur; face, asubstantially cylindrical p member arranged to cy'erlie col rig a sharpcutting edge coopera ye; surface of said flange to from said mass of,cloii any excess amount thereof whic ea nds a 11 a d, flange nd sa 'slere F'l ther 1 giving thereon a surface substantially paralleling said.flange to define, inconj'iinctioii iv h surfaces of t w and sleeve arecess in high doi h may be secondarily shaped to form a rim f r sa'pastry more and iri'which said dough may ted to compressive stressbetween said fi ie sieevesurface' overly the flange pg the action ofengaging said sleeve member In said core element.

' VJALTER L. FREY.

REFEREIJCES CITED The following references are of record in the

